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Aunt Rose's Famous Date And Nut Bread

The Editors
Yield
Makes 1 loaf.
Category
Bread
Fruit
Course
Breads
Preparation Method
Bake
Sources
Yankee Magazine's New England Innkeepers' Cookbook
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“My Aunt Rose was a sensational cook and baker. She loved to visit unexpectedly, but she was always welcome — and always brought a freshly baked loaf of this bread. Although raisins were usually substituted for dates, in our family it was always called date and nut bread. Cream cheese is delicious on this bread. At the inn, we serve it at breakfast made up into miniature sandwiches.” The Inn at Manchester, Manchester, Vermont

Ingredients
1 teaspoon baking soda
1 cup boiling water
1 cup chopped dates or raisins
1 tablespoon shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon unsweetened cocoa powder
1-3/4 cups all-purpose flour
1/2 cup chopped walnuts
Instructions

Dissolve the baking soda in the boiling water, add the dates or raisins, and let soak for half an hour. Cream the shortening and sugar. Add the egg, vanilla, cocoa, and date or raisin mixture. Blend in the flour, then add the nuts. Pour the batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350 degree oven for 45 to 55 minutes.

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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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